Sarah Rae Smith has lived all across the Midwest and currently calls the bratwurst-laden city of Sheboygan home. She seeks out kitchens that make the best pie and farmers with fresh eggs.
published Aug 1, 2012
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This season I went a little gung ho with the tomato plants, but I’ve been loving every tasty moment. One reason I love them so much this year is that I’ve been altering their acidity levels to make sweet tasty treats. If MacGyver had a garden…
… he would have done the same thing!
This season I’ve been following a simple routine. I fertilize with a natural fertilizer once a week and then on Fridays I sprinkle baking soda on the top of the soil surrounding the plant (making sure not to get any on the plant itself).
Although it seems silly, this simple garden trick really works. The baking soda absorbs into the soil and lowers its acidity levels giving you tomatoes that are more sweet than tart. Although I haven’t done this with every plant on my patio, having a few extra sweet nuggets to mix into a fresh tomato salad has been a wonderful discovery!
Related:
Have Extra Tomatoes? Make Cobbler!
(Image: Sarah Rae Trover)
